Bread Pudding

 in Favorite Recipes by

Provided by Joe and Kelly Hartman for the August 2013 issue of North Ellis Co.NOW Magazine.

Pudding:

  • 11 slices toasted bread
  • 1 cup white sugar
  • 1 13-oz. can Pet evaporated milk
  • 2 cups whole milk
  • 1 tsp. real vanilla
  • 5 egg yolks (separate egg white for meringue)
  • 1/3 cup butter, melted
  • Sprinkle of cinnamon

Meringue:

  • 5 Egg whites
  • 1/4 cup sugar
  1. For pudding: Break bread into small pieces; place bread in a 9×13-inch glass dish.
  2. Combine all other ingredients, except cinnamon; mix well with whisk.
  3. Pour mixture over bread, saturating all bread; add a sprinkle of cinnamon.
  4. Bake at 450 F for 15 minutes.
  5. For meringue: Beat egg whites and continue beating while slowly adding 1/4 cup sugar. Beat until peaks form.
  6. Cover baked pudding with meringue and bake an additional 3-4 minutes, or until golden brown.